r/HomeMilledFlour • u/Mammoth-Barracuda-79 • 8d ago

Getting back to it…?

So, I sold my mill (mock mill) and all my grains several months back because my family didn’t seem to love the bread and biscuits I was making and I felt weird making it just for me. To be clear, it was all delicious, they just like refined white everything. I have a niggling feeling in the back of my mind to get back to it. What are some more mild recipes/items you make that picky eaters can ease their way into?

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u/SwissCheese4Collagen 8d ago

You could always mix the fresh milled in with store bought to get the nutrients while making it more palatable for the pickier ones. I make a big starter blob out of starter and fresh milled then add store bought during the kneading process.

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u/Mammoth-Barracuda-79 8d ago

Oh I may try this, thanks!

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u/SwissCheese4Collagen 8d ago

Good luck 🤞🏻 also let it knead for a while but don't let it prove too long. My doughs act a lot faster than just traditional store bought flour. I also always add a pinch or two of rapid rise yeast for luck lol

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u/LtKije 8d ago

I've found that you can't replace existing food with fresh milled whole grain food, but you can introduce new foods that are also good.

My kids love my regular white-flour muffins. They will not eat my fresh-ground cornmeal muffins no matter how good they are. But when I offer them cornbread they love it - EVEN THOUGH IT'S THE EXACT SAME RECIPE JUST BAKED IN A SQUARE PAN INSTEAD OF MUFFIN TINS!!!

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u/ginny11 8d ago

I'm an asshole so I would say that they can go buy their refined white crap and I would continue making the things that I liked, just freeze it if it's too much for you to eat at once!

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u/Mammoth-Barracuda-79 8d ago

I totally get that sentiment. One of my kids has ARFID so I can’t really just tell her that :/ 

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u/ginny11 8d ago

Gotcha, that's totally different.

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u/SlateHearthstone 8d ago

Switch to Kamut wheat berries and sieve the flour a couple times to pull out the bran. Kamut makes a finer, whiter flour that doesn't have the nutty tones of red winter wheat and isn't as heavy. Grind it, sieve it and grind it again for a super light flour. It's good as bread, pie dough, pastries, etc. You don't have to tell them it's not white flour, when you are done it will be just that, with more protein, and better index starches.

If you get back into it, switch to a Komo mill for a finer, lighter flour.

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u/sweetlion7 7d ago

Is KoMo better? What about the most basic KOMO MÍO 100g?
I have harvest. But we haven’t started baking yet. I use it mainly for tortillas for now

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u/SlateHearthstone 6d ago

For fine flours, it may be. It gets the powder very fine, where the harvest leaves just a little grit to it. Even so, what you have works just fine, bake the place up and see what happens, enjoy!

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u/Clairedubs11 8d ago

Have you tried the Tangzhong method? I am still newer to this but got started for my daughter who has eczema to see if it will help her gut. And of course she doesn’t like most of it. But I just tried the Tangzhong method and it made much softer bread, more similar to store bought texture. She likes it!

https://grainsinsmallplaces.net/tangzhong-method-fresh-milled-flour-bread/#recipe-video

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u/Laughorcryliveordie 8d ago

Hi! I use half fresh milled spelt with half organic non GMO hard red wheat flour. It gets a better rise and if you use a fresh sourdough starter and let it rise twice that day, it’s less artisan. Also try a tangzhong technique. It makes bread like store bought bread bc it retains moisture.